Chocolate Ice Cream by White Mountain

4 Quart--
2 2/3 cup sugar
2 T cornstarch
1/2 tsp. salt
6 cups whole milk
4 eggs, beaten (we used egg beaters)
6 squares semisweet chocolate, melted
2 cups half and half
2 cups whipping cream
2 tsp. vanilla

6 Quart--
4 cups sugar
3 T cornstarch
3/4 tsp salt
9 cups whole milk
6 eggs, beaten (we used egg beaters)
9 squares semisweet chocolate, melted
3 cups half and half
3 cups whipping cream
1 T vanilla

Combine sugar and cornstarch in saucepan. Gradually stir in milk, cook over medium heat until mixture begins to simmer. Gradually stir 1 cup of the milk mixture into beaten eggs, then pour eggs into hot mixture. Cook and stir over low heat until slightly thickened (about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze as directed.

Adjustments: We did not have 6 cups whole milk, only 4 cups, so we added 2 cups half and half to the milk mixture.

Took about 20-22 minutes, was pretty firm just getting the dasher out. Best chocolate yet!


submitted by Janice Robinson